Thursday, June 30, 2011
Recipe: Dairy-free Alfredo Sauce
I've tried several vegan versions of alfredo sauce and my response has always been a disappointed: "huh." I keep trying, however, and last night I made a recipe from a recent issue of VegNews Magazine. Most dairy-free alfredo recipes include mustard, vegan worcestershire sauce or soy sauce (all of which seem too heavy in flavor for such a delicate sauce) - - and nutritional yeast. While I appreciate the existence of this flaky yellow stuff , I'm not its biggest fan. This recipe does not include any of the above. It has a small list of easily obtainable ingredients and comes together very quickly and as you heat and whisk, it becomes very thick, perfect for coating the noodles. Minor tweaks to the original recipe include leaving out the nutmeg (ugh to nutmeg, I say); using roasted/unsalted cashews instead of raw cuz that's what my Walmart carries; topping with fresh basil instead of parsley and decreasing the salt by one third.
Alfredo Sauce (Vegan)
1 cup roasted, unsalted cashews
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
Ground black pepper, to taste
4 cups of fettuccine or other pasta, cooked to your liking
Chopped fresh basil
In a blender (it works better than a food processor in this case), grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic and salt. Blend until smooth.
Transfer sauce to a small saucepan over medium heat and whisk as you bring to a boil. Reduce heat to low and simmer for 5-7 minutes, whisking regularly. Stir in black pepper.
Serve over hot pasta and garnish with fresh basil.